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Orkun Üstel
Meksika Mixteca is produced by small-scale organic coffee farmers in San Maria Yucuhiti, Oaxaca, Mexico, who engage in coffee cultivation on farms ranging from 1 to 5 hectares. These farmers collaborate with Galguera Gomez, an agricultural export company, to implement organic certification practices and initiatives for soil and forest conservation.
Meksika Mixteca is produced by small-scale organic coffee farmers in San Maria Yucuhiti, Oaxaca, Mexico, who engage in coffee cultivation on farms ranging from 1 to 5 hectares. These farmers collaborate with Galguera Gomez, an agricultural export company, to implement organic certification practices and initiatives for soil and forest conservation.
Galguera Gomez is a family-owned agricultural export company that works closely with farmers in Oaxaca, Mexico, to source specialty coffees. The company, currently managed by the third generation of the family, focuses on providing support to farmers through training in sustainable farming practices, soil and water conservation, and the preservation of natural resources such as existing forests.
The farms producing Meksika Mixteca are located on the slopes of the Sierra Madre del Sur and Sierra Madre de Oaxaca. These producers maintain a suitable shade environment that plays a crucial role in the development of specialty coffee. The production areas of the local farmers are generally found under the shade canopy of natural forests. The shade trees in these forests, mainly oak, pine, alder, cedar, and juniper, provide beneficial conditions for the terroir of the region. The producers employ natural fertilization techniques such as organic fertilizers and compost in their organic coffee production.
The organically grown coffee cherries, which are carefully selected as a prerequisite for obtaining the status of specialty coffee, are processed on the same day they are harvested on the farms. After the cherries are depulped, they undergo fermentation in water for approximately 30 to 40 hours, depending on the environmental conditions. Following fermentation, the parchment is washed in clean water and spread on terraces for drying. The farmers regularly turn the coffee beans in the drying beds to ensure uniform drying. The drying process after fermentation takes about 5 to 8 days, depending on the environmental conditions.
Meksika Mixteca is our new coffee that has taken the throne in terms of price-performance, surpassing the beloved Meksika Finca La Estanzuela, with its notes of caramel, sweet biscuit, and chamomile in the aroma, and flavors of caramel, subtle orange, and chamomile tea on the palate. We have fallen in love with the exceptional taste and performance of this high-quality coffee considering its price, and we hope you will love it too!
Enjoy!
